Description
An exclusivity of local know-how: Dehydrated Kampot Green Pepper preserves the taste and aroma of fresh green pepper, as consumed on site — crisp texture, naturally green color, delicate spicy.
OriginKampot, Cambodia
CertificationIGP
Intensity●●●●●
FreshPreserved up to 3 years
An innovation for freshness
After initiating the Kampot Pepper in Salt, the team behind this innovation developed a new creation: Kampot Green Pepper Dehydrated. The objective? Keep the taste and aroma of fresh green pepper, as consumed on site, while preserving its crisp texture and naturally green color.
Production under IGP, keeping pace with the seasons
The Kampot Green Pepper follows a vegetative cycle linked to the tropical seasons. In August and September, at the heart of the monsoon, the young clusters appear, which bloom in the rain. The grains then begin to form, and develop slowly for about eight months.
As early as November, the harvesters carried out the cluster harvest, before maturity. This careful work captures the unique aromatic profile of the still young pepper.
Through its processing process, dehydrated green grains retain their plant freshness and their delicate spice up to three years. A unique way to enjoy a crisp, unspicy pepper with a frank and persistent fragrance.
How to use Kampot Green Pepper Dehydrated?
This pepper can be used in two ways, depending on the desired effect: rehydrated, it regains its crisp texture — Let it soak for 30 minutes in water, cream or sauce. Dry, it can be ground at the last moment, or crushed with mortar, to be sprinkled directly on the plate.
Ideas of culinary associations
- Fish carpaccio — sprinkle whole grains, add a fillet of olive oil and lemon juice, wait 20 minutes to let the grains rehydrate.
- Green pepper sauce — rehydrate the grains in warm cream, then pour on a steak, a poultry white or a veal cutlet.
- Other inspirations — duck breast with green pepper, chicken sauce in the pot, flaming gambas, scalloped scallops.
- Sweet version — in pears poached with ginger and cinnamon.
- Ground — on a burrata, feta, fresh goat or steam fish.
As with all Kampot peppers, it is better to do not mix colors : each develops a distinct aromatic profile, and deserves to be tasted separately.
Once open, keep the pepper in a place dry, fresh, sheltered from light. To preserve its aromas, mould or crush just before use.
Tip: you can also rehydrate it just before incorporating it into your dishes, at the end of cooking, to keep the crunch of the whole grain.
Alexander –
A beautiful discovery! Dehydrated green Kampot pepper brings unique freshness and vivacity. It releases an intense fragrance as soon as it is rehydrated and gives a brilliant flavor to each dish. An exceptional product, both authentic and refined.